Directions

Split squash in two and remove seeds; cut in 6 wedges, then cut each wedge in half. Place on baking sheet lined with parchment paper.

Drizzle 3/4 of the honey on the squash pieces, and bake for 35 minutes at 350°F (180°C), or until skin is soft. Set aside. Cut apples into 6 segments, place on baking sheet, drizzle with remaining honey and bake for 15 minutes.

Remove squash from its skin and place in bowl along with unpeeled apple segments; drain any liquid left on the parchment into the bowl.

Bring to a boil, then simmer for 10 minutes. Remove cinnamon stick; purée mixture either in a blender or with a hand-held emulsion mixer. Place puréed mixture and cinnamon stick back in pot; add coconut milk and whisk. Keep at a low simmer until ready to serve.